October 11, 2013 | 1 Comment

Stuffed Sweetpotato Skins {Recipe Redux}

I received free samples of California Sweetpotatoes mentioned in this post. By posting this recipe I am
entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes
associated with the contest. I was not compensated for my time.

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You read it – Sweetpotato. One word. Why? Because they are a different variety of potato altogether, and are being distinguished in this way.

SP Stuffed Sweetpotato Skins {Recipe Redux}

California Sweetpotatoes are grown in soft sand and are hand sorted to minimize scarring and scratching – Aren’t they just beautiful?

The California Sweetpotato Council wants to spread the word about these new spuds, and they’ve got all us Recipe Redux members cooking up some great new recipes in the kitchen. These California grown Sweetpotaotes are sweet and moist – nothing like yams (from the Caribbean) which are dry and starchy. Additionally, Sweetpotaotes are loaded with a pretty impressive nutrition profile: just one medium sized sweetpotato gives you 4 grams of fiber, 2 grams of protein and more than a days worth of vitamin A, all in just 105 calories. They are so unbelievably sweet! The first time I cooked them, I couldn’t believe how sweet, moist and flavorful they were -without adding a thing.

These sweetpotato skins are loaded up with quinoa, black beans, kale and feta. I had to leave some of the sweetpotato in the skins because the sweetpotato flesh is just so darn good. Check out my other recipe entry – Sweetpotato Tempeh Chili!

Stuffed Sweetpotato Skins

Serves~3

3 California Sweetpotatoes, cut in half

1 1/2 cups black beans, drained and rinsed

1 1/2 cups cooked quinoa with 2 TBS cumin

2 cups kale, steamed

6 oz feta cheese

Scallion and cilantro for garnish (optional)

- Preheat your oven to 375. Place sweetpotato halves cut side down on a foil-lined baking sheet, and bake for about 30-40 minutes, or until soft. Remove from oven and let cool enough to handle.

-Scoop most of the sweet potato out of each skin and reserve the flesh for tomorrow’s snack (or make sweetpotato mash!)

- Load up your skins. Start with adding 1/4 cup quinoa to each skin along with 1/4 cup black beans, 1/3 cup kale and then top it with 1 oz of feta on each.

- Place them back in the oven and cook until cheese melts. You could also broil if you need to speed things up a bit.